Chevriere’s career has taken her through prestigious roles in New York City, San Francisco, and Boston. Her passion for making wine approachable shines through her social media presence, where she translates complex wine terminology into engaging cartoons. In her book, she encourages readers to embrace their personal preferences rather than succumb to the pressure of trying to sound knowledgeable.
During an interview, Chevriere shared that many people feel “wine dumb” due to a combination of industry pressure and self-expectations. She asserts that drinking a variety of wines is the best way to become comfortable discussing them.
She advises that when ordering wine in a restaurant, patrons should feel free to specify their budget and express what they’ve bought or not enjoyed before, rather than trying to use sophisticated jargon. This approach can lead to better suggestions from the sommelier.
One misconception Chevriere addresses is the confusion around the term "sweet." Many assume fruit-forward wines are sweet due to their flavors, but Chevriere clarifies that sweetness is not just about taste; it can also involve aroma.
She also highlights the term "minerality," explaining its complexity in wine discussions. People often recognize it when they taste it but struggle to define it. Chevriere recommends considering the physical characteristics of rocks to better understand the term.
Chevriere believes varieties like Riesling, often labeled as “too sweet,” deserve a second chance, along with Cabernet Franc, which she feels is underappreciated in wine shops and restaurants.
On what constitutes an excellent wine list, Chevriere suggests a clear point of view, diversity in offerings, and adventurous selections by the glass. She points out that some Boston restaurants have made strides in these areas but emphasizes the need for more variety beyond popular choices like Chardonnay and Cabernet Sauvignon.
Living in Massachusetts, Chevriere notes that Boston’s wine culture could benefit from being less conservative and more innovative. She wishes that servers would encourage diners to try lesser-known varieties that might appeal to their tastes.
How to Sound Wine Smart ultimately serves as a guide for anyone feeling intimidated by the wine selection process, proposing that the journey to wine literacy can be enjoyable and light-hearted.
]]>Various vineyards across Virginia, Maryland, Pennsylvania, and New York faced significant losses, with promising young shoots frozen within the plant cells. This year of harsh conditions means East Coast wines will be in short supply, but several noteworthy Virginia wines currently available for tasting deserve recognition. Producers excel in both red cabernet franc and white petite manseng. Here are some standout selections:
Virginia is a prime destination for wine enthusiasts, boasting over 300 wineries rich in history related to early America and the Civil War. Many wineries provide insights into winemaking and tasting experiences.
Barrel Oak Winery and Brewery in Delaplane is known for its family-friendly atmosphere and wide array of wines. Some of their highlighted offerings include:
In celebration of the 50th anniversary of the Judgment of Paris, Chateau Montelena has released limited editions, including a 2023 Blanc de Blanc and a unique distilled Brandy Release #1. The winery is also hosting a blind tasting event to mark the occasion.
A new documentary titled “Stem & Barrel: Napa Valley” is presently airing, showcasing various Napa Valley wineries and their winemakers, incorporating insights from harvest season activities.
In terms of global offerings:
For the wine enthusiast, these highlights from Virginia and beyond offer a glimpse into this year’s promising selections despite the challenges faced within the region.
]]>A standard serving of wine is 5 ounces. However, depending on how much wine is poured and the preferences of the guests, the actual number of servings can vary. The important questions to consider include:
If you pour 2-ounce servings, you can extract about 12 servings from a 750 mL bottle. This serving size is often used in wine tastings to ensure guests can sample multiple varieties without consuming too much.
In contrast, if you pour 6-ounce glasses, a single bottle would yield approximately 4 servings. This is a common practice when sharing a bottle during a meal, allowing for a more indulgent experience without excessive pouring.
For smaller gatherings or intimate settings, you might encounter half bottles, which hold 375 mL (around 13 ounces), offering about 2.5 servings of wine. These smaller bottles can be a cost-effective solution when you want to enjoy a variety of wines without committing to a full bottle.
For those who prefer even less, "piccolo" bottles, which are equivalent to a single 6-ounce serving, can be a great option for personal enjoyment or gift-giving occasions.
Understanding these serving sizes and bottle options is essential for making informed choices about wine, helping you to enjoy your experience responsibly, whether at home or out with friends.
For further details, visit Silver Oak Winery.
]]>Every guest’s wine journey is personally crafted by the sommelier team, moving away from fixed pairings to a more bespoke experience, adjusting selections based on individual tastes, experiences, and special occasions. The head sommelier, Andrew Adelson, emphasizes the importance of understanding each patron’s preferences, aiming to balance familiar elements with the thrill of discovery.
Adelson’s journey to lead such a renowned wine program started in Los Angeles, where he was first introduced to the world of fine wine. His pivotal career moment happened while working at the Grand Del Mar Resort, leading him to Thomas Keller’s Restaurant Group and eventually to The French Laundry as head sommelier during the pandemic in 2020.
The restaurant boasts one of the world’s most comprehensive wine cellars, featuring thousands of selections from California, France, and other notable regions. This extensive collection is complemented by strong relationships with global producers, providing rare access to wines typically unavailable at other establishments. Each pairing is conceived through a dialogue between the sommelier and the guest, focusing on comfort and enjoyment rather than intimidation.
The collaboration between the culinary and sommelier teams enhances the dining experience, especially during special events like producer dinners. Chefs and sommeliers work together to refine menus and pairings, emphasizing the seamless integration of wine and food. For example, adjustments to dishes can significantly enhance how a specific wine expresses itself, demonstrating the fluid nature of both culinary and beverage arts at The French Laundry.
Seasonality plays a crucial role in both the kitchen and the wine program, as the wine list adjusts to align with the rhythm of seasonal ingredients. For instance, lighter wines pair with fresh spring vegetables, while robust reds complement autumn’s hearty fare. This farm-to-table philosophy is reflected in the evolving wine selections that accompany the menu throughout the year.
While wine is central to the beverage program, The French Laundry also features an impressive collection of vintage spirits and innovative beverages like premium sake, which enrich the guest experience beyond traditional offerings. Ultimately, what sets The French Laundry’s wine program apart is its focus on personalized service: every pairing process starts with attentive listening, develops through collaborative effort, and culminates with a selection made specifically for the individual rather than merely the dish. This attention to detail transforms a remarkable meal into an unforgettable experience.
]]>The Caso VinoCase aims to meet this need. This compact table-top cooler features a cooling element that plugs into a mains power source and can hold one bottle at a time. It allows users to set the temperature in one-degree increments between 5°C and 18°C, offering a more technical approach compared to traditional stainless-steel coolers. Intrigued by its promises, I decided to put the VinoCase to the test against my more basic John Lewis steel cooler, which costs just £16.
Wine professionals typically use low-tech methods for chilling their bottles at home. For instance, Helen McGinn, a Saturday Kitchen expert, employs a Corkcicle—an icicle-like stick that can be frozen and inserted into the neck of the bottle. Many of my colleagues opt for simple wine sleeves or the fridge for chilling their wine before serving.
The serving temperature of wine can significantly affect its taste. A warm wine may taste overly soupy, while proper chilling can find a balance that enhances flavor without sacrificing warmth for complexity. Different wines have their unique optimum temperatures, so the goal is to maintain those ideal conditions.
For ten days during warm weather, I used the two coolers to assess their effectiveness. I monitored the wine temperature every 30 minutes after pouring from each bottle. I also conducted tests to see how well the Caso managed different levels of fullness, while utilizing wines that matched in shape and alcohol content.
During casual dinners, I took note of how well each cooler performed amidst temperatures fluctuating between 23°C and 31°C.
Pros:
Cons:
The Caso wine cooler was straightforward to use, allowing temperature adjustments easily up or down. However, it must be near a power outlet, limiting its use in outdoor situations. While it efficiently maintained the temperature of partially filled bottles, its performance dropped with full bottles, leaving warmer areas near the neck.
Pros:
Cons:
The stainless-steel cooler is efficient for short-term use but simply slows the warming process without actively cooling. Initial testing showed a significant difference in temperature retention between the VinoCase and the steel model. Although the Caso performed moderately well, it failed to maintain a consistent temperature as effectively as expected when the bottle was close to full.
While the Caso Wine Cooler serves its purpose, it did not perform well enough to replace my classic cooler, especially during extreme heat. The John Lewis option is practical for routine use but requires frequent returns to the fridge for optimal enjoyment during heat waves. Therefore, while both coolers have their benefits, a dedicated cooling solution may be necessary for truly hot summer days. The VinoCase shines during moderate conditions but falls short in prolonged warmth scenarios.
What temperature should I set my wine cooler to?
In a warm environment, adjust the temperature lower than your preferred drinking temperature. In cooler settings, keep it around your desired drinking temperature.
Where should I place a freestanding wine cooler?
Keep it away from heat sources, ensuring it is near a power outlet for models like the Caso.
Can standard champagne bottles fit in a wine cooler?
Yes, the Caso accommodates bottles up to 9cm in diameter, including standard sparkling wines.
Can wine coolers chill a warm bottle of wine?
While the Caso is intended for maintaining cold wine, it can somewhat chill warmer bottles if they are not too full.
By considering both products and their performances, wine enthusiasts can determine which cooler best suits their needs and circumstances for optimal wine enjoyment.
]]>UIV President Lamberto Frescobaldi remarked on the industry’s struggles, stating, “These results confirm the difficulties of the wine market and its trade, which is contracting across all producing countries." He emphasized the necessity for Italian wine to increase its presence in emerging markets and reduce production to enhance its market value.
The first quarter of 2026 did not offer much relief for Italian wine exporters, following a notable decline in 2025 where export sales dropped by 3.7% to €7.78 billion, largely due to US tariffs. Although sales to the US saw a slight uptick of 1.6% in April, a more significant decline was observed over the first four months, where sales fell over 15%.
Germany and the UK—Italy’s second and third-largest markets—reported sales decreases exceeding 6%. While Canadian sales remained stable, there was a more than 12% decline in sales to Switzerland. On a positive note, sales to Brazil and China exhibited growth of 17.8% and 9.7% respectively.
Frescobaldi highlighted the need for a balanced supply and demand to protect Italian wine’s value, sustain business income, and enhance sector competitiveness. In response to the market’s challenges, UIV has introduced measures to minimize production, including a temporary halt on new plant permits and reductions in production yields, affecting both PDO and PGI wines.
Despite maintaining stable production levels of approximately 44.4 million hectolitres in 2025, cellar inventories surged by 6% to 61 million hectolitres, reaching a total of 68 million with musts included. According to the International Organisation of Vine and Wine (OIV), Italy retained its title as the world’s leading wine-producing country in 2025, but domestic consumption plummeted by 9.4%, dropping to 20.2 million hectolitres.
]]>When pairing wine with grilled foods, one should consider the sauces and seasonings rather than just the main ingredients. For instance, if you’re not grilling beef, it’s better to set aside bold tannic cabernet sauvignons and explore fruit-forward wines that might even have a touch of sweetness, particularly to complement those tangy ketchup-based sauces that often accompany grilled meats.
Here are some excellent wine recommendations for your next grill session:
Here’s a quick look at some grill-friendly wines recently tasted:
Additionally, the journey of many winemakers begins as a dream. Mike and Sandy Davis, who transitioned from successful tech careers to wine production, operate a family-run estate in Napa Valley. Here are some of their remarkable offerings:
For a lighter option, consider Cambria Txiki 2025 ($22), a low-alcohol chardonnay with refreshing white peach notes, perfect for a summer sip.
As you fire up the grill this weekend, remember that the right wine can enhance your barbecue experience, making your gatherings even more enjoyable.
]]>Private Tours of Spain, known for its bespoke travel offerings across Spain and Portugal, will collaborate closely with Wine Tourism Spain, a leading entity specializing in wine and food travel. This partnership permits Private Tours of Spain to provide an elevated level of specialization and exclusive wine-related experiences, while granting Wine Tourism Spain the opportunity to attract travelers seeking memorable wine days as part of their journeys.
Olivia Nuñez from Private Tours of Spain emphasizes the importance of relationship-building in providing authentic experiences, stating, “The best wine tours in Spain are built on relationships that take years to earn.” By joining forces with Wine Tourism Spain, they aim to ensure a higher standard of these specialized offerings.
Luis Lechuga of Wine Tourism Spain highlights the potential for wine tours to become key highlights within broader travel experiences. With this collaboration, clients can expect enriched tours that intertwine wine education and appreciation with cultural exploration across regions connected by fine wines, such as between cities like Madrid and Barcelona.
Both companies recognize the increasing reliance on technology within the tourism industry but assert their belief in the value of personal connections in delivering genuine travel experiences. They plan to focus on maintaining a human-centered approach in tourism, emphasizing the need for knowledgeable locals to guide travelers rather than using generic services.
The collaboration is effective immediately, allowing luxury travelers to inquire about tailored packages that include specialist-led wine experiences.
For more information, visit:
]]>Experts recommend that the ideal temperature for a wine cellar is between 53 to 59 degrees Fahrenheit. Humidity is equally critical, with optimal levels around 60% to 70%. This range is essential to prevent wine corks from drying out which can lead to spoilage or evaporation of the wine if humidity drops below 50%. Conversely, humidity exceeding 70% can cause bottles to leak and become susceptible to bacteria contamination.
To maintain appropriate humidity levels, a humidity gauge is advisable. This device helps you monitor the conditions and take action when necessary. If humidity readings exceed 70%, it may be time to use a portable dehumidifier until the levels return to the ideal range. Once you’ve achieved the desired humidity, it’s important to turn off the dehumidifier to avoid excessively drying the air, which can damage the corks of the wine bottles.
In cases where the humidity levels are consistently below the recommended range, using a humidifier can help raise the moisture levels. For optimal results, consider investing in a wine cellar-specific humidifier and remain vigilant regarding the humidity readings to avoid unnecessary use of these devices.
Maintaining the correct humidity in your wine cellar is vital for preserving the integrity of your wine collection. Adjusting humidity levels as necessary can significantly extend the lifespan of your valuable bottles.
]]>Barefoot, originating from California vineyards, has established itself as the best-selling wine brand in the U.S. It has received accolades including the title of the 2025 American Winery of the Year from Wine Enthusiast. Additionally, the American Association of Wine Economists recognized Barefoot as the leading U.S. wine brand, selling over 19 million cases in 2023. Since its inception in 1965, Barefoot has curated a wide variety of delicious and budget-friendly wines.
Typically, a bottle of Barefoot ranges from $5 to $12, which makes it accessible for any occasion, whether for a gathering, dinner, or even cooking. They offer a diverse lineup across different wine types including white, red, and bubbly options. However, not all varieties are created equal, so here are some recommendations.
Among Barefoot’s offerings, the Barefoot Moscato stands out, renowned for its sweet flavor and smooth finish, making it an excellent match for spicy dishes. Fans of this wine have passionate sentiments, even humorously stating desires to be buried with it. The Barefoot Riesling has also gained popularity, lauded for its refreshing fruity notes and winning accolades like top honors at the San Francisco International Wine Competition in 2024. On the contrary, some consumers have criticized the Barefoot Merlot, suggesting it lacks a pleasant taste throughout, although serving it at the proper temperature might improve the experience.
Barefoot demonstrates that quality does not have to come at a high cost, and its widespread availability ensures that you can find a bottle practically anywhere. With its notable achievements, serving Barefoot may even impress the most discerning wine aficionados.
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